Moist white chocolate and raspberry muffins that are the perfect balance of sweet and tangy. These come together in just 35 minutes and make a great breakfast option on the go!
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These white chocolate raspberry muffins are perfect if you want something just sweet enough, but not overly sweet in the morning. While testing these, my husband had trouble not downing three in one go! He wasn't mad that it took me a few tests to get these just right:) They are deliciously tangy and moist and so, so easy to throw together for brunch or a busy morning with kids.
Not in the mood for muffins? My brown butter pistachio cinnamon rolls might fit the bill. Looking for something else with some tanginess, check out my passion fruit mango bars.
As always, feel free to scroll down for more in-depth details or just jump right into the recipe! Thanks for joining me in my tiny corner of the internet <3
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Ingredients
- all-purpose flour - Be sure to spoon and level your flour if not using a scale!
- baking soda - to help the muffins rise
- baking powder - to help the muffins rise
- kosher salt - I use diamond crystal kosher salt in all my recipes. Table salt is much "saltier", so cut the amount in half if you don't have kosher salt.
- unsalted butter - softened to room temperature
- granulated sugar
- large eggs - at room temperature
- plain greek yogurt - Sour cream could also work if you don't have greek yogurt on hand. Room temperature.
- vanilla extract
- whole milk - room temperature
- frozen raspberries - Fresh can work too!
- lemon zest - zest of half a lemon
- white chocolate chips - A bar of white chocolate chopped would work wonderfully, too!
Please see recipe card for quantities.
Instructions
Preheat your oven to 425°F and line a standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
In a large bowl of a mixer fitted with a paddle attachment (a handheld mixer could work, too), cream the butter and the sugar for 2 minutes until light and fluffy.
Add both eggs, the yogurt, and vanilla and mix until homogenous.
Slowly mix in the dry ingredients and add the milk. Mix until just barely combined-- don't overmix!
In a small bowl, toss the raspberries and lemon zest together. Gently fold the raspberries and white chocolate into the muffin batter.
Fill the muffin liners to the top with batter and bake at 425°F for 5 minutes. Reduce the oven to 350°F and bake 17-19 minutes more until a toothpick inserted in the middle comes out clean.
Allow the muffins to cool in the pan for 5 minutes before removing them to finish cooling.
Storage
Store the muffins in an airtight container for up to 3 days on the counter or 5 days in the fridge. For best texture and flavor, enjoy these within a couple days. You can also freeze them wrapped in an airtight container for up to 3 months.
Weight vs. volume measurements
Although most Americans are accustomed to baking with volume measurements, I prefer to use weight measurements for more consistent results and to use fewer dishes. Depending on how ingredients are packed and leveled into a measuring cup, the actual amount of the ingredient can drastically differ and affect the recipe outcome. I develop my recipes using weight, but have tried to convert most to the closest volume measurements for those of you without a scale. You can find a kitchen scale for cheap at most grocery stores or online. I love this one!
Helpful Hint
To ensure a light and fluffy muffin, be sure not to overmix your batter. The ingredients should just barely come together. Overmixed batter yields dense muffins!
FAQ
For extra tall muffins, chilling the muffin batter covered overnight in the fridge will help. For those short on time, baking the muffins at a high temperature initially and then lowering the temperature helps get that domed muffin top.
Yes! To freeze, allow the muffins to cool completely then wrap them in plastic wrap and seal them in a freezer bag. They can be frozen for up to 3 months.
Related
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PrintRecipe
Raspberry and White Chocolate Muffins
Moist white chocolate and raspberry muffins that are the perfect balance of sweet and tangy. These come together in just 35 minutes and make a great breakfast option on the go!
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 ¾ C (210g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ C (113g) unsalted butter, room temperature
- ¾ C (150g) granulated sugar
- 2 large eggs, room temperature
- ½ C (120g) plain greek yogurt, room temperature
- 2 teaspoons vanilla extract
- ¼ C (60 mL) whole milk, room temperature
- 1 C (130g) frozen raspberries
- ½ teaspoon lemon zest (about ½ a lemon)
- 1 C (170g) white chocolate chips or white chocolate chopped
Instructions
- Preheat oven to 425°F and line a standard muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
- In a large bowl of a mixer fitted with a paddle attachment (a handheld mixer could work, too), cream the butter and the sugar for 2 minutes until light and fluffy. Add both eggs, the yogurt, and vanilla and mix until homogenous.
- Slowly mix in the dry ingredients and add the milk. Mix until just barely combined-- don't overmix!
- In a small bowl, toss the raspberries and lemon zest together. Gently fold the raspberries and white chocolate into the muffin batter.
- Fill the muffin liners to the top with batter and bake at 425°F for 5 minutes. Reduce the oven to 350°F and bake 17-19 minutes more until a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before removing them to finish cooling.
Notes
- You can substitute the whole milk with a lower fat milk or milk alternative.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 197
- Sugar: 12.9g
- Sodium: 5646mg
- Saturated Fat: 4.6g
- Carbohydrates: 28.8g
- Fiber: 1g
- Protein: 4.9g
- Cholesterol: 73mg
About Kaylee Hagen
Hi, I'm Kaylee! I'm the recipe developer, writer, and photographer for all things Honey, I Baked a Cake! Formerly a professional musical theatre performer in New York City, I now put my creativity into baking decadent treats to share with friends, family, and you.
Diane
Love, love, love these! The perfect amount of sweetness and so easy to make.